I’m going to cut right to the chase today people because –

A – I have nothing real exciting to tell you and

B – I am just so excited about today’s recipe that there ain’t no point beating around the bush . . . I just want to shout from the rooftops ;

Maple cinnamon banana bread for everyone!!

You guys, this banana bread is the bomb!

It may very well be my, hands down, favourite of all time.

And that’s a pretty big call because if you look back through the archives you will see I have made a lot of banana bread over the years . . .

Some simple classic style , some with delectable dark chocolate marble swirls , some vegan , some paleo , but this one takes the cake . . . or loaf?!

It’s quick and easy to prepare, secretly healthy and insanely and I mean I-N-S-A-N-E-L-Y delicious!

As in, I may have made it 3 times in as many week delicious!

The only down side is that it does use a combination of almond and coconut flour so sadly it’s not something you can send to school with your little ones but, on a positive note, that just means more for you. You’re welcome 😉

In all seriousness though, this maple cinnamon banana bread has well and truly stolen my heart. What? Doesn’t everybody have these strong feelings towards food?  #awkward

Safe to say I am absolutely, 100%, head over heels in love with this recipe. I just can not get enough.

I actually dreamt about it once . . .

Oh how I wish I was kidding.

“Ok Em enough of your embarrassing stories about how in love with this banana bread you are and tell me, what’s so good about it?!”

Well, sweet invisible internet friend of mine, that is a really great question. Oh how do I love thee, let me count the ways . . . Now, where do I begin?!

Let me see now –

Our maple cinnamon banana bread is all natural made with no refined flours or sugars. It is sweetened naturally with those delicious, yet oh so manky, over-ripe bananas, a splash of vanilla, a drizzle of maple syrup and a pinch of heart warming cinnamon.

Swoon!

A genius combination of almond and coconut flour gives this heavenly little loaf not only a delicious hint of subtly sweet nuttiness but, it also brings the most divine texture. Hearty yet light, it literally just melts in your mouth. An absolute winner!

And then there is the deliciously golden, slightly gnarly tops – they may very well be my favourite part of all – Caramelised to perfection with a nice little crunch/crumble that is truly divine. So unbelievably delicious I can hardly stand it.

And just when you think your head might explode from all the deliciousness we go ahead and slice up a little more banana and place it on top and then . . .

brush those deliciously golden, gnarly tops with an extra cheeky drizzle maple syrup . . .

You guys I can’t even . . .

Forget the fact that it also happens to be low carb, grain free and paleo friendly which of course I just love. This maple cinnamon banana bread is a straight up slice of heaven in my mouth on a plate.

I have to give a huge, and I mean H-U-G-E shout out to Pete Evans as this recipe I am sharing with you today is one I have adapted from his Family Food cookbook. Do you guys have it? Do you love it? What have you made? Tell me, tell me?! I have made a few things, not nearly as much as I would like but everything has been an absolute winner!

Would you just look at that perfect crumb?! ♥

This maple cinnamon banana bread may very well be the best thing I have eaten this year so far. So much love I can not put it into words.

All natural, quick and easy, hearty, healthy, heavenly, light, subtly sweet, melt in the mouth, cinnamon spiked, maple-vanilla infused banana bread;

I can’t even . . . just do it already!

Make it. Eat it. Love, love, love it!

Maple Cinnamon Banana Bread
{Low Carb, Grain Free & Paleo Friendly}
Very slightly adapted from Pete Evans incredible Family Food Cookbook
Makes 4 x seriously healthy, super cute, subtly sweet, cinnamon spiked, melt in the mouth, paleo friendly mini loaves of insanely delicious banana bread. Or 1 large loaf 🙂

Ingredients –

2 manky over-ripe bananas, mashed

3 eggs

1 teaspoon of vanilla extract

2 Tablespoons of maple syrup – plus a little extra for brushing over the top once your bread is baked.

1/3 cup coconut oil, melted and cooled

4 Tablespoons of warm water

6 Tablespoons of almond meal

6 Tablespoons of coconut flour

1 teaspoon of ground cinnamon

1 teaspoon of baking soda

a pinch of salt

Method –

1 – Preheat your oven to 160’C (320’F) – line your mini loaf pans with baking/parchment paper and set aside.

2 – Place eggs, coconut oil, vanilla, water and maple syrup into a large bowl and whisk until well combined.

3 – Add your almond meal, coconut flour, cinnamon, baking soda and salt and stir to combine.

4 – Add your mashed banana and stir until combined.

5 – Spoon your banana batter even between your prepared loaf pans and use the back of a spoon to smooth down the tops.

6 – Cover with foil and bake for 15 mins.

7 – Remove foil and bake for a further 5-10 mins until golden brown and a skewer or toothpick has just a few moist crumbs attached then inserted into the centre. If your banana bread is browning more than you’d like but is not quite cooked just pop the foil back on to prevent those precious tops from burning 😉

8 – Once cooked, removed from the oven and allow to cool in the loaf pans for 10 mins before transferring to a wire rack to cool completely.

9 – Once cooled and ready to serve, place a few extra banana slices on the top of each loaf and brush with a little extra maple syrup.

10 – Slice and savour the magical deliciousness

Enjoy xoxo

____________________________________________________

Question of the day –

Do you have an all time fave banana bread recipe to share?

Feel free to share recipes or links to recipes either in the comments below, on the Facebook page or tag me on twitter or Instagram – sharing is caring remember ♥

____________________________________________________